Osso Buco

A special treat for my wife's birthday. A braised veal shank prepared the traditional way, but instead of topping the shank with Gremolata, I prefer to prepare a sauce from the braising liquid which is rich and very tasty. I served the Osso Buco with risotto Milanese and asparagus sautéed with white wine and finished with Parmigiano-Reggiano.

DSCN3559-10-Dec-2006

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